Southern Cornbread

By pammy_k

Mother's family recipe from South Carolina. The term recipe is used loosely, as the measurements are not exact. Batter should be about the consistency of cake batter.

Ingredients

• 2 1/2 scoops Martha White self-rising white cornbread mix
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 2 Tbsp flour
• 1 Egg, lightly beaten
• Buttermilk
• Melted Shortening

Details

Servings 8

Preparation

Step 1

Preheat oven to 475 degrees.

Melt some shortening in an 8" well-seasoned cast iron skillet. Swirl the melted shortening to coat the bottom and sides of the skillet.

In mixing bowl, combine cornbread mix, baking powder, baking soda, salt, and flour. Make a well in the center of the dry ingredients and add slightly cooled shortening and beaten egg. (Make certain shortening is not so hot that it cooks the egg when added to the batter.) Mix until combined.

Add buttermilk in increments until batter consistency resembles that of cake batter.

Sprinkle dry cornbread mix on bottom of prepared skillet and put in oven just long enough for dry cornbread to begin browning. Remove skillet from oven. Pour batter into iron skillet and bake approximately 25 minutes.